Making Easter Bread With Turnbridge Talbot Bakery and Cafe Owner Steve Konopelski

How does a loaf of homemade bread sound for Easter Sunday? We virtually visit the kitchen of chef Steve Konopelski of Turnbridge Talbot Bakery and Cafe – he taught us quick and easy recipes for three different kinds of bread.

Irish Soda Bread              Makes 1 loaf

390 grams All purpose flour

1 tsp salt

1 tsp baking soda

1 ½ tsp cream of tartar

50 grams granulated sugar

25 grams melted butter

280 mL buttermilk

Blend all dry ingredients together in a bowl.  Whisk in the melted butter, just until combined.

Add buttermilk and fold in, just until the dry ingredients are moistened and the dough looks shaggy.  Dump dough out onto a floured work surface and pat together into a ball.  Cut a deep X into the ball of dough with a sharp knife.  Place on a parchment lined baking sheet and bake in the center rack of a preheated 350°F oven until the bread is golden brown with a crisp crust and an internal temperature of 200°F.   Allow bread to cool before slicing.

For traditional Irish Soda bread, add 125 grams of raisins and 1 Tbsp of caraway seeds to the dry ingredients before the butter and buttermilk.